CN113598215A - Method for extracting almond protein crisps from almonds - Google Patents
Method for extracting almond protein crisps from almonds Download PDFInfo
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- CN113598215A CN113598215A CN202110800366.7A CN202110800366A CN113598215A CN 113598215 A CN113598215 A CN 113598215A CN 202110800366 A CN202110800366 A CN 202110800366A CN 113598215 A CN113598215 A CN 113598215A
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- badam
- powder
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- almond protein
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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Abstract
The invention belongs to the technical field of protein crisp cake production, and particularly relates to a method for extracting almond protein crisp from almonds, which comprises the following specific steps: s1: grinding the badam; s2: immersing in water; s3: filtering; s4: adding other raw materials; s5: kneading into balls and forming; s6: baking: and S5, baking the molded green body in an oven baking tray at 200 ℃ for 30-40min to obtain the finished product of the almond protein crisp. Through the simple preparation method, less equipment is needed, and the preparation efficiency is higher; the use rate of the badam raw material is high, and waste is reduced; by the baking mode, the situation that fat components in the vegetable protein crisp cakes are high due to the existing frying mode is avoided.
Description
Technical Field
The invention relates to the technical field of protein crisp cake production, in particular to a method for extracting almond protein crisp from almond.
Background
The vegetable protein is mainly derived from oilseeds, beans, grains, etc., or from aquatic algae proteins. Although both plant proteins and animal proteins are essentially amino acid compositions, they cannot be substituted for each other. The vegetable protein plays an important role in preventing metabolic diseases, such as obesity, diabetes and hyperlipidemia, maintaining intestinal health, preventing cardiovascular diseases and the like
The vegetable protein cracknels are biscuit-shaped food made of vegetable protein serving as one of raw materials, and the vegetable protein cracknels can be molded into various shapes.
The prior art generally adopts a frying mode, so that the finished product of the vegetable protein cracknel has high fat content, is not healthy enough and has a complex preparation process.
Disclosure of Invention
The invention aims to provide a method for extracting almond protein crisps from almonds, which aims to solve the problems that the prior art proposed in the background art generally adopts a frying mode, so that the finished product of the vegetable protein crisps has high fat content, is not healthy enough and has a complex preparation process.
In order to achieve the purpose, the invention provides the following technical scheme: a method for extracting almond protein crisps from almonds comprises the following specific steps:
s1: grinding the badam: selecting full badam, soaking the badam in water with the temperature of 40-50 ℃ for 10min, removing the skin of the badam, and crushing and grinding the badam after the skin is removed in a wall breaking machine to obtain badam powder;
s2: immersing in water: the badam powder obtained in the step S1 is obtained and placed in water, and the badam powder and the water are mixed and stirred, so that the badam powder is uniformly dispersed in the water to obtain liquid A;
s3: and (3) filtering: obtaining the evenly dispersed liquid A in the step S2, and centrifugally filtering and removing the liquid A to obtain centrifuged liquid B;
s4: adding other raw materials: adding starch, egg white, flour and white granulated sugar into the liquid B, uniformly mixing the liquid B, the starch, the egg white, the flour and the white granulated sugar, kneading into dough pieces, and coating the dough pieces in a preservative film for proofing for 30 min;
s5: kneading into a ball and forming: the dough standing back blocks in the step S4 are obtained and divided into small blocks, the small blocks are kneaded with dough, and the dough is formed manually or by a die to obtain a green body;
s6: baking: and S5, baking the molded green body in an oven baking tray at 200 ℃ for 30-40min to obtain the finished product of the almond protein crisp.
Preferably, the rotation speed of the wall breaking machine in the step S1 is set to 400-.
Preferably, the specific operation mode of mixing and stirring the balsamum powder and the water in the step S2 is as follows: putting water into a container in advance, pouring the badam powder into the water in the container from top to bottom, pouring the badam powder in a clockwise direction and uniformly spreading the badam powder on the water surface, and then mixing and stirring the water and the badam powder on the water surface uniformly.
Preferably, when the badam powder falls down, a screen is provided just under the falling badam powder, the badam powder falls through the screen while the screen is shaken in a transverse reciprocating manner, large-sized badam powder is isolated on the upper part of the screen, and is crushed and ground again by a wall breaking machine.
Preferably, the specific manner of baking the green embryo in step S6 is as follows: brushing a layer of anti-sticking base oil on the baking tray, placing the green blanks on the baking tray, and keeping a minimum distance of 5mm between the green blanks, and turning the green blanks once every 10min in the baking process until the baking is finished.
Preferably, the raw embryo can be further scattered with ingredients, and the ingredients comprise preserved fruits, nut particles and sesame.
Compared with the prior art, the invention has the beneficial effects that:
1) through the simple preparation method, less equipment is needed, and the preparation efficiency is higher;
2) the use rate of the badam raw material is high, and waste is reduced;
3) by the baking mode, the situation that fat components in the vegetable protein crisp cakes are high due to the existing frying mode is avoided.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The first embodiment is as follows:
referring to fig. 1, the present invention provides a technical solution: a method for extracting almond protein crisps from almonds comprises the following specific steps:
s1: grinding the badam: selecting full badam, soaking the badam in water at the temperature of 40 ℃ for 10min, removing the skin of the badam, placing the badam after skin removal in a wall breaking machine for crushing and grinding, wherein the rotating speed of the wall breaking machine is set to be 400r/min, and the crushing and grinding time of the wall breaking machine is 10min, so as to obtain badam powder;
s2: immersing in water: the badam powder obtained in the step S1 is obtained and placed in water, and the badam powder and the water are mixed and stirred, so that the badam powder is uniformly dispersed in the water to obtain liquid A;
the specific operation mode of mixing and stirring the badam powder and water is as follows: putting water into a container in advance, pouring the badam powder into the water in the container from top to bottom, pouring the badam powder in a clockwise direction and uniformly spreading the badam powder on the water surface, and then mixing and stirring the water and the badam powder on the water surface uniformly;
when the badam powder falls down, arranging a screen mesh at the right lower side of the falling badam powder, enabling the badam powder to fall through the screen mesh, shaking the screen mesh transversely and repeatedly, isolating the large-particle badam powder on the upper part of the screen mesh, and crushing and grinding the large-particle badam powder again through a wall breaking machine;
s3: and (3) filtering: obtaining the evenly dispersed liquid A in the step S2, and centrifugally filtering and removing the liquid A to obtain centrifuged liquid B;
s4: adding other raw materials: adding starch, egg white, flour and white granulated sugar into the liquid B, uniformly mixing the liquid B, the starch, the egg white, the flour and the white granulated sugar, kneading into dough pieces, and coating the dough pieces in a preservative film for proofing for 30 min;
s5: kneading into a ball and forming: the dough standing back blocks in the step S4 are obtained and divided into small blocks, the small blocks are kneaded with dough, and the dough is formed manually or by a die to obtain a green body;
s6: baking: with in step S5, the fashioned green body is arranged in the oven overware and is toasted, can also spill the batching on the green body, the batching includes preserved fruit, nut piece, sesame, and the specific mode that the green body toasted is: brushing a layer of anti-sticking base oil on a baking tray, placing the green blanks on the baking tray, and keeping a minimum distance of 5mm between the green blanks, turning the green blanks once every 10min in the baking process until the baking is finished, wherein the baking temperature is 200 ℃, and the baking time is 30min, so that the finished product of the badam protein crisp is obtained.
Example two:
referring to fig. 1, the present invention provides a technical solution: a method for extracting almond protein crisps from almonds comprises the following specific steps:
s1: grinding the badam: selecting full badam, soaking the badam in water at the temperature of 45 ℃ for 10min, removing the skin of the badam, putting the badam after skin removal into a wall breaking machine for crushing and grinding, wherein the rotating speed of the wall breaking machine is set to be 500r/min, and the crushing and grinding time of the wall breaking machine is 12.5min, so as to obtain badam powder;
s2: immersing in water: the badam powder obtained in the step S1 is obtained and placed in water, and the badam powder and the water are mixed and stirred, so that the badam powder is uniformly dispersed in the water to obtain liquid A;
the specific operation mode of mixing and stirring the badam powder and water is as follows: putting water into a container in advance, pouring the badam powder into the water in the container from top to bottom, pouring the badam powder in a clockwise direction and uniformly spreading the badam powder on the water surface, and then mixing and stirring the water and the badam powder on the water surface uniformly;
when the badam powder falls down, arranging a screen mesh at the right lower side of the falling badam powder, enabling the badam powder to fall through the screen mesh, shaking the screen mesh transversely and repeatedly, isolating the large-particle badam powder on the upper part of the screen mesh, and crushing and grinding the large-particle badam powder again through a wall breaking machine;
s3: and (3) filtering: obtaining the evenly dispersed liquid A in the step S2, and centrifugally filtering and removing the liquid A to obtain centrifuged liquid B;
s4: adding other raw materials: adding starch, egg white, flour and white granulated sugar into the liquid B, uniformly mixing the liquid B, the starch, the egg white, the flour and the white granulated sugar, kneading into dough pieces, and coating the dough pieces in a preservative film for proofing for 30 min;
s5: kneading into a ball and forming: the dough standing back blocks in the step S4 are obtained and divided into small blocks, the small blocks are kneaded with dough, and the dough is formed manually or by a die to obtain a green body;
s6: baking: with in step S5, the fashioned green body is arranged in the oven overware and is toasted, can also spill the batching on the green body, the batching includes preserved fruit, nut piece, sesame, and the specific mode that the green body toasted is: brushing a layer of anti-sticking base oil on a baking tray, placing the green blanks on the baking tray, and keeping a minimum distance of 5mm between the green blanks, turning the green blanks once every 10min in the baking process until the baking is finished, wherein the baking temperature is 200 ℃, and the baking time is 35min, so that the finished product of the badam protein crisp is obtained.
Example three:
referring to fig. 1, the present invention provides a technical solution: a method for extracting almond protein crisps from almonds comprises the following specific steps:
s1: grinding the badam: selecting full badam, soaking the badam in water at the temperature of 50 ℃ for 10min, removing the skin of the badam, placing the badam after skin removal in a wall breaking machine for crushing and grinding, wherein the rotating speed of the wall breaking machine is set to be 600r/min, and the crushing and grinding time of the wall breaking machine is 15min, so as to obtain badam powder;
s2: immersing in water: the badam powder obtained in the step S1 is obtained and placed in water, and the badam powder and the water are mixed and stirred, so that the badam powder is uniformly dispersed in the water to obtain liquid A;
the specific operation mode of mixing and stirring the badam powder and water is as follows: putting water into a container in advance, pouring the badam powder into the water in the container from top to bottom, pouring the badam powder in a clockwise direction and uniformly spreading the badam powder on the water surface, and then mixing and stirring the water and the badam powder on the water surface uniformly;
when the badam powder falls down, arranging a screen mesh at the right lower side of the falling badam powder, enabling the badam powder to fall through the screen mesh, shaking the screen mesh transversely and repeatedly, isolating the large-particle badam powder on the upper part of the screen mesh, and crushing and grinding the large-particle badam powder again through a wall breaking machine;
s3: and (3) filtering: obtaining the evenly dispersed liquid A in the step S2, and centrifugally filtering and removing the liquid A to obtain centrifuged liquid B;
s4: adding other raw materials: adding starch, egg white, flour and white granulated sugar into the liquid B, uniformly mixing the liquid B, the starch, the egg white, the flour and the white granulated sugar, kneading into dough pieces, and coating the dough pieces in a preservative film for proofing for 30 min;
s5: kneading into a ball and forming: the dough standing back blocks in the step S4 are obtained and divided into small blocks, the small blocks are kneaded with dough, and the dough is formed manually or by a die to obtain a green body;
s6: baking: with in step S5, the fashioned green body is arranged in the oven overware and is toasted, can also spill the batching on the green body, the batching includes preserved fruit, nut piece, sesame, and the specific mode that the green body toasted is: brushing a layer of anti-sticking base oil on a baking tray, placing the green blanks on the baking tray, and keeping a minimum distance of 5mm between the green blanks, turning the green blanks once every 10min in the baking process until the baking is finished, wherein the baking temperature is 200 ℃, and the baking time is 40min, so that the finished product of the badam protein crisp is obtained.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for extracting almond protein crisps from almonds is characterized by comprising the following steps: the method for extracting the almond protein crisps from the almonds comprises the following specific steps:
s1: grinding the badam: selecting full badam, soaking the badam in water with the temperature of 40-50 ℃ for 10min, removing the skin of the badam, and crushing and grinding the badam after the skin is removed in a wall breaking machine to obtain badam powder;
s2: immersing in water: the badam powder obtained in the step S1 is obtained and placed in water, and the badam powder and the water are mixed and stirred, so that the badam powder is uniformly dispersed in the water to obtain liquid A;
s3: and (3) filtering: obtaining the evenly dispersed liquid A in the step S2, and centrifugally filtering and removing the liquid A to obtain centrifuged liquid B;
s4: adding other raw materials: adding starch, egg white, flour and white granulated sugar into the liquid B, uniformly mixing the liquid B, the starch, the egg white, the flour and the white granulated sugar, kneading into dough pieces, and coating the dough pieces in a preservative film for proofing for 30 min;
s5: kneading into a ball and forming: the dough standing back blocks in the step S4 are obtained and divided into small blocks, the small blocks are kneaded with dough, and the dough is formed manually or by a die to obtain a green body;
s6: baking: and S5, baking the molded green body in an oven baking tray at 200 ℃ for 30-40min to obtain the finished product of the almond protein crisp.
2. The method for extracting almond protein chips from almonds according to claim 1, wherein: the rotation speed of the wall breaking machine in the step S1 is set to 400-600r/min, and the crushing and grinding time of the wall breaking machine is 10-15 min.
3. The method for extracting almond protein chips from almonds according to claim 1, wherein: the specific operation mode of mixing and stirring the Badan wood powder and the water in the step S2 is as follows: putting water into a container in advance, pouring the badam powder into the water in the container from top to bottom, pouring the badam powder in a clockwise direction and uniformly spreading the badam powder on the water surface, and then mixing and stirring the water and the badam powder on the water surface uniformly.
4. A method of extracting almond protein chips from almonds according to claim 3, wherein: when the badam powder falls down, a screen is arranged right under the falling of the badam powder, the badam powder falls down and passes through the screen, meanwhile, the screen is shaken in a transverse reciprocating mode, the large-particle badam powder is isolated on the upper portion of the screen, and the badam powder is crushed and ground again through a wall breaking machine.
5. The method for extracting almond protein chips from almonds according to claim 1, wherein: the specific way of baking the green blank in the step S6 is as follows: brushing a layer of anti-sticking base oil on the baking tray, placing the green blanks on the baking tray, and keeping a minimum distance of 5mm between the green blanks, and turning the green blanks once every 10min in the baking process until the baking is finished.
6. The method for extracting almond protein chips from almonds according to claim 1, wherein: the raw embryo can be also sprinkled with ingredients, and the ingredients comprise preserved fruit, nut particles and sesame.
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| CN202110800366.7A CN113598215A (en) | 2021-07-15 | 2021-07-15 | Method for extracting almond protein crisps from almonds |
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Citations (8)
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|---|---|---|---|---|
| CN102888275A (en) * | 2012-10-23 | 2013-01-23 | 新疆中富益健生物科技有限公司 | Methods for extracting Badam oil and proteins |
| CN105557956A (en) * | 2016-02-29 | 2016-05-11 | 兴业县浚凯食品厂 | Crispy thin pancake and making method thereof |
| CN107821523A (en) * | 2017-11-10 | 2018-03-23 | 扬州润康生物科技有限公司 | A kind of children special-purpose leisure food-quinoa high protein wafer formula and preparation method thereof |
| CN108850057A (en) * | 2018-08-31 | 2018-11-23 | 山东农业大学 | A kind of coloured silk wheat whole wheat cracknel and preparation method thereof |
| CN110477079A (en) * | 2019-08-13 | 2019-11-22 | 安徽侬安康食品有限公司 | A kind of production equipment and its production technology of Ba Danmu crisp short cakes with sesame |
| CN111296850A (en) * | 2020-03-14 | 2020-06-19 | 山东禹王生态食业有限公司 | High-protein crisp chips and preparation method thereof |
| CN111513117A (en) * | 2020-05-25 | 2020-08-11 | 云南良食汇食品有限公司 | Fructus cannabis crisp chips and preparation method thereof |
| CN111802467A (en) * | 2020-07-15 | 2020-10-23 | 上海海喵喵食品有限公司 | Peeling process of almond kernels, formula of almond protein beverage and production process of almond kernels |
-
2021
- 2021-07-15 CN CN202110800366.7A patent/CN113598215A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888275A (en) * | 2012-10-23 | 2013-01-23 | 新疆中富益健生物科技有限公司 | Methods for extracting Badam oil and proteins |
| CN105557956A (en) * | 2016-02-29 | 2016-05-11 | 兴业县浚凯食品厂 | Crispy thin pancake and making method thereof |
| CN107821523A (en) * | 2017-11-10 | 2018-03-23 | 扬州润康生物科技有限公司 | A kind of children special-purpose leisure food-quinoa high protein wafer formula and preparation method thereof |
| CN108850057A (en) * | 2018-08-31 | 2018-11-23 | 山东农业大学 | A kind of coloured silk wheat whole wheat cracknel and preparation method thereof |
| CN110477079A (en) * | 2019-08-13 | 2019-11-22 | 安徽侬安康食品有限公司 | A kind of production equipment and its production technology of Ba Danmu crisp short cakes with sesame |
| CN111296850A (en) * | 2020-03-14 | 2020-06-19 | 山东禹王生态食业有限公司 | High-protein crisp chips and preparation method thereof |
| CN111513117A (en) * | 2020-05-25 | 2020-08-11 | 云南良食汇食品有限公司 | Fructus cannabis crisp chips and preparation method thereof |
| CN111802467A (en) * | 2020-07-15 | 2020-10-23 | 上海海喵喵食品有限公司 | Peeling process of almond kernels, formula of almond protein beverage and production process of almond kernels |
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